SAMBUSAK
Note: This recipe courtesy of Suzanne Sasson
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 50
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Prepare the dough: In the bowl of a food processor, combine all-purpose flour, semolina, butter, and salt; process until mixture resembles coarse meal, 8 to 10 seconds. While pulsing, add warm water in a slow, steady stream through feed tube, adding more, if necessary; process until dough just comes together. Dough should be soft and moist, not sticky. Cover bowl; set aside.
- Prepare the Filling: In a large bowl, gently stir to combine cheese, egg, and salt, if using; set aside.
- On a work surface, divide dough into thirds; keep two-thirds dough covered in the bowl. With remaining one-third dough, form walnut-sized balls, 1 to 1 1/2-inches in diameter. Place sesame seeds in a small bowl; dip each ball into sesame seeds to cover halfway. Using a tortilla press or the palm of your hand, flatten each ball, sesame-side down, into a 2 1/2-inch circle. Place 1 scant teaspoon of filling into center of circle; fold dough over filling to enclose, forming a half-moon shape. Press edges together to seal, and crimp edges decoratively using the back of a fork. Transfer to a parchment paper-lined baking sheet; cover with a damp towel to prevent drying out. Repeat with remaining dough and filling. Sambusak can be frozen at this point for up to 3 months.
- Bake until edges are lightly golden, 15 to 20 minutes; do not allow sambusak to brown as filling will dry out. Serve warm.
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Nancy Enyonam
n.enyonam98@yahoo.comThese sambusak were a waste of time and money.
Miss Najma Begum
n.miss@gmail.comI'm not really a fan of this recipe. It was too much work for the payoff.
Faizan Faiz
f_f16@aol.comThese sambusak were okay, but I've had better.
Dilip Shrestha
s-d59@hotmail.co.ukI'm not sure what I did wrong, but my sambusak didn't turn out as good as I hoped.
SantaBlus
santablus@yahoo.comThese sambusak were a bit bland for my taste, but they were still good.
Anojan Anojan
anojan@gmail.comI had a hard time finding phyllo dough, but it was worth the effort. These sambusak were so good.
Trinity Burks
b.trinity@hotmail.co.ukThese sambusak were a little bit too greasy for my taste.
Logan “Cipher” Cipher
l.cipher@hotmail.comI'm not a big fan of spinach, but I loved these sambusak. The cheese filling really balanced out the flavors.
Fahim Ashraf
a_fahim@gmail.comDelicious!
alex atamba
a.alex56@hotmail.comThese sambusak were amazing! I'll definitely be making them again.
Will Brown
w.b94@aol.comI made these sambusak for my family, and they loved them. They're the perfect comfort food.
Hunter Hogan
hh@yahoo.comThese sambusak were a little bit time-consuming to make, but they were worth it. They're so delicious and unique.
Chloe Jackson
j-chloe90@yahoo.comI love the combination of flavors in these sambusak. The spinach and cheese filling is so savory and delicious.
Tracey Grace Ru
rt89@gmail.comThese sambusak were so easy to make, and they turned out perfectly. I'll definitely be making them again.
786 strom
7strom@hotmail.frI've made these sambusak several times now, and they're always a crowd-pleaser. They're the perfect appetizer or snack.
Emma Doe
demma@yahoo.comThese sambusak were a hit at my party! They were so delicious and flavorful, and everyone loved them.